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Topic: It's blue and delicious! (Read 3954 times)

My first attempt at blue was a success! I followed the Flor Azul recipe in Mastering Artisan Cheesemaking, and other forum discussions. I aged in my "new" cave (repurposed frigde) for six weeks. I went with the slurry method and used some Rouge Creamery Oregon Blue. The result was medium/strong pc flavor and light saltiness.

Looks great! I made a blue following the same recipe the 20th of March, I am planning on cracking into it on the 15th/16th of May (we have guests coming from South Africa). I would be thrilled to have as good a result as you, but I can already tell it will be much much different. Yours made a beautiful rind, and mine almost didn't even make one at all... we'll see I guess in a couple of weeks what it looks like inside. Congratulations!Celine

Looks great! I made a blue following the same recipe the 20th of March, I am planning on cracking into it on the 15th/16th of May (we have guests coming from South Africa). I would be thrilled to have as good a result as you, but I can already tell it will be much much different. Yours made a beautiful rind, and mine almost didn't even make one at all... we'll see I guess in a couple of weeks what it looks like inside. Congratulations!Celine

My cave is a fridge in my dirt floor basement... you can smell the wild molds just floating around. Makes for great rinds.

Karma is a bugger! I should have tried a simple cheese this weekend... The Valencay I "made" this weekend was yogurt. At least the Blue is very good eating still.

Valency Yogurt sounds like it should be on the menu of a very expensive restaurant! perhaps in crepes? With wild crafted Manchurian apricots and a drizzle of lavender honey. (and a HUGE bill at the end!)